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Classic Homemade Chicken Noodle Soup

Close-up of a hearty bowl of chicken noodle soup topped with shredded chicken, carrots, and fresh parsley.
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Make this classic chicken noodle soup. It uses simple ingredients to create a rich, savory broth and tender chicken, delivering the ultimate comfort food experience.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups low-sodium chicken broth (or homemade stock)
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 8 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the whole chicken pieces, thyme, bay leaf, and rosemary. Season generously with salt and pepper.
  4. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the chicken is fully cooked through.
  5. Remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf.
  6. Once the chicken is cool enough to handle, shred it using two forks. Return the shredded chicken to the pot.
  7. Increase the heat to medium-high and bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions until they are tender, usually 6 to 8 minutes.
  8. Taste the soup and adjust salt and pepper as needed. Stir in the fresh parsley just before serving.

Notes

  • For a richer flavor, use homemade chicken stock instead of store-bought broth.
  • If you are making this ahead, cook the noodles separately and add them just before reheating to prevent them from absorbing too much liquid and becoming mushy.
  • You can substitute rotisserie chicken for the raw chicken to make this a quick weeknight soup, adding it during the last 5 minutes of simmering to heat through.

Nutrition

Find it online: https://cookingbyjade.com/chicken-noodle-soup-classic-comfort-food/